I'm not quite sold on lamb yet, myself. It's a superfood for Nomads, but a black dot avoid for my Teacher bf. Ding, dang, darn it! I fed it to him this weekend!

Mutton is supposed to be a superfood for both of us, and he really needs some red meat in his diet... if for psychological reasons alone. Mutton's flavor and texture are supposed to be different. I would love to at least be able to try it!

"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events." Robert A. Heinlein

I don't think we've found it anywhere yet either. My wife found something on line but I think it was Emu.

The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8

Ok I am not crazy about lamb .. I can eat if it is very lean ( read tenderloin and filet) ... but I am never going to prefer it over beef.I have had mutton in Ireland and it was disgusting and I have had it made by a Indian/Pakistani friend and it was delicious. Difference- the mutton in Ireland was fatty and boiled with no spices- while the mutton in Curry all fat was cut off and it was cooked with spices and apricots.

Goat I have tried a few times- rather lean and not at all strong flavoured.

We grew goat when I was in high school and ate the extra young billy goats. It was very close in texture and flavor to beef... I left for college before we butchered an old dairy goat, so I don't know if/how much stronger the meat tasted as they aged.

Lamb is stronger, mostly because there is much more fat mixed in the meat. There are usually layers of meat and fat intermingled in each cut of meat. This makes the meat really tender, but increases the flavor strength. When I ate according to the AB diet, I purchased lamb from a local 4-H member. As I got more compliant, I found that the body didn't do so well on lamb, and with the Genotype diet, it is an avoid. No more lamb for me...

I love lamb. And yes...the key is to getting the fat off of it before you cook it. Boneless leg roasts done in the slow cooker are really nice. I like the loin chops, but they can be pretty pricey at times.

Mutton is stonger and yes, again, the fat needs to be trimmed. Only ever had this done in the slow cooker also. Goat too.

Going to have lunch now and it is actually lamb with garlic and curry. Yummilicious

Debra

"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

lamb is much much better than mutton...not that strong in its taste...... with olive oil and loads of garlic & onions andherbes italiennes and or herbes de provence....& freshly sliced tomatoes.... . please give meyour address and I'll try to come along

btw...nearly all bio (organic) farmers here do sell fresh lamb or mutton....shall I send some to U ....

thanks, C_sharp. I remember goat in the markets in Mexico, but I don't recall seeing it anywhere here in the states.We have Mexican markets in Charlotte, but I've not been in one yet.... I guess it's time to go!! You've got me curious about Indian markets. Curry is great for both of us, and has always been a favorite of mine.

"Don't ever become a pessimist... a pessimist is correct oftener than an optimist, but an optimist has more fun, and neither can stop the march of events." Robert A. Heinlein

We have Mexican markets in Charlotte, but I've not been in one yet.... I guess it's time to go!! You've got me curious about Indian markets.

I visit Charlotte occasionally.

Easiest place to get goat in Charlotte is Compare Foods (not organic-but I cannot communicate well enough to get it organic anywhere else either). At Compare Foods you do not need to speak any Spanish since it is prepackaged, labeled in English and Spanish, and in an open meat case. Occasionally they are out of stock. Other Mexican markets in the Charlotte area seem to have it, but when i have visited the smaller markets I have had to ask for it (Even if they had it, it was not in the display case). Spanish for goat is either cabrona or chiva.

Namaste is an Indian restaurant in Charlotte that does a good job with goat.

If the Hispanic markets are out of stock on the goat try the Asian ones. That's where all mine comes from and like C_Sharp said about the labels and display they are in multiple languages and in the open cases where you just pick out whatever you want.

I prepare goat just like lamb - tough cuts go in the crock-pot with the same types of herbs and some red wine to tenderize it and choice cuts go on the grill and cook until medium done (some pink still in the center).

I still love the taste of lamb so I eat it whenever they sample it out at the market on Saturday since it's a black dot for me.

There is a lady that sells goat at our farmers market. Allready butchered and frozen to comply with health codes. I've bought it from her at her farm so I know they are mostly grass fed. I like both lamb and goat but I know how the goat is raised.

For US your best bet is make friends with ranchers in Montana or the Navajo {Dine} in Four Corners. There is good lamb in Oregon, but again for mutton you'd have to make friends with ranchers.

Thankfully here in UK mutton & goat are quite common really - But not in the British Stores - Courtesy of my Muslim & Caribbean neighbors.

There are some exotic meat distributors that ship, but it will be frozen. The meat is much better if not frozen however. What comes to my mind is one in Seattle and another in Washington, DC.

You would also get help from making friends in the East African community. Like the Kosher & Halal suppliers, they have their own farms/butchers to produce meat to their own standards {never been sure if this means Coptic or not??}.

Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao TzuBruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka

I’ve had mutton in India. Over here I go to a small euro butcher and ask him for his older lamb. I know there are different options as to when lamb becomes mutton. Usually his lamb comes from a farm in Wisconsin, but once he had some from India in the store. I won’t get spring lamb because my son is horrified that the baby never had a chance to grow up and enjoy life a little bit before being slaughtered for our meal. He won’t eat veal either.

I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-SWAMI Thanksgiving present 2008Revised from Arlene B- NonSec to RedLilac on 3/31/06